Recipes
Sweetcorn and watercress muffins
Enjoy these delicious, cheesy muffins as a savoury snack or pack them into your picnic basket for days out.
Enjoy these delicious, cheesy muffins as a savoury snack or pack them into your picnic basket for days out.
(3 votes)
Cook: 35 Mins
Serves: 12
Price: 60p per serving
Nutritional Information
Each 86g serving contains
Energy
1030kj
246kcal
1030kj
246kcal
12%
Fat
13g
13g
Med
19%
19%
Saturates
7.6g
7.6g
High
38%
38%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
0.76g
0.76g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1198kj/286kcal
Typical energy values per 100g:
1198kj/286kcal
Ingredients
200g frozen sweetcorn kernels
85g pack watercress
300g plain flour
1 level tbsp baking powder
1/2 level tsp Colman's Mustard Powder
1/4 level tsp Asda Cayenne
125g extra mature Cheddar, grated
25g Parmesan, grated
2 large eggs
175ml semi-skimmed milk
100g butter, melted
Paper muffin cases
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a muffin tray with 12 paper muffin cases. Put three sheets of kitchen paper on a plate. Boil the sweetcorn for 4 minutes, drain well, then put on the plate to soak up excess moisture.
2
Remove the stalks from the watercress. Chop the leaves finely and add to the corn.
3
Sift the flour, baking powder, mustard, cayenne and a pinch of salt into a bowl. Stir in the cheeses and the sweetcorn mixture.
4
Lightly beat the eggs, milk and butter together and add to the bowl. Stir until evenly mixed, but don't over mix or the muffins will be heavy.
5
Divide the mixture between the muffin cases and bake for 25 minutes until golden.
6
Serve warm, or cool on a wire rack to eat later.